Classification of Microbial Fermented Foods in Fermented Foods

There are usually five kinds of foods made by these microorganisms (see table [representative fermented foods and microorganisms used by them]): ① alcoholic beverages, such as distilled liquor, yellow wine, fruit wine, beer, etc. Dairy products, such as yogurt, sour cream, koumiss, cheese, etc. ; Bean products, such as tofu, lobster sauce, natto, etc. ; ④ Fermented vegetables, such as pickles and sauerkraut; ⑤ Condiments, such as vinegar, yellow sauce, soy sauce, sweetener (such as aspartame), flavor enhancer (such as 5'- nucleotide) and monosodium glutamate.